Pesto Stuffed Mushrooms

If you’re looking for a crowd-pleasing appetizer that’s bursting with flavor and easy to prepare, Pesto Stuffed Mushrooms are the perfect choice.

These bite-sized delights combine the earthy, savory taste of mushrooms with the vibrant, herbaceous kick of pesto.

Whether you’re hosting a dinner party, planning a holiday gathering, or simply craving a delicious snack, this recipe will elevate your culinary game.

Let’s dive into why Pesto Stuffed Mushrooms deserve a spot on your menu and how to make them.

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Why Pesto Stuffed Mushrooms Are a Must-Try

Pesto Stuffed Mushrooms are a versatile dish that checks all the boxes: they’re simple to make, packed with flavor, and visually appealing.

The combination of juicy mushrooms and creamy, nutty pesto creates a harmonious balance that’s both satisfying and sophisticated.

They’re naturally vegetarian (and can be made vegan with a few tweaks), making them a great option for a variety of dietary preferences.

Here are a few reasons why this dish stands out:

• Quick and Easy: Ready in under 30 minutes, perfect for last-minute entertaining.

• Customizable: Swap ingredients to suit your taste or dietary needs.

• Make-Ahead Friendly: Prep them in advance and bake just before serving.

• Crowd-Pleaser: The rich, savory flavors appeal to everyone, from foodies to picky eaters.

Ingredients for Pesto Stuffed Mushrooms

To make approximately 20-24 stuffed mushrooms, you’ll need the following ingredients:

For the Mushrooms:

• 24 medium-sized cremini or white button mushrooms (about 1.5 lbs)

• 2 tablespoons olive oil

• Pinch of salt and pepper

For the Pesto Filling:

• 1 cup fresh basil leaves, tightly packed

• 1/4 cup pine nuts (or walnuts for a budget-friendly option)

• 1/4 cup grated Parmesan cheese (use nutritional yeast for a vegan version)

• 2 cloves garlic, minced

• 1/4 cup olive oil

• 1 tablespoon lemon juice

• Salt and pepper to taste

• 1/2 cup cream cheese, softened (use vegan cream cheese for a dairy-free option)

• 1/4 cup breadcrumbs (optional, for added texture)

For the Topping (Optional):

• 2 tablespoons breadcrumbs

• 1 tablespoon grated Parmesan or nutritional yeast

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  1 tablespoon olive oil

Step-by-Step Instructions

1. Prepare the Mushrooms

Start by preheating your oven to 375°F (190°C). Clean the mushrooms by gently wiping them with a damp paper towel to remove any dirt.

Avoid soaking them, as mushrooms absorb water and can become soggy.

Remove the stems from the mushrooms by gently twisting or cutting them out, creating a cavity for the filling.

Finely chop the stems and set them aside—they’ll add extra flavor to the filling.

Place the mushroom caps on a baking sheet lined with parchment paper, brush them lightly with olive oil, and sprinkle with a pinch of salt and pepper.

2. Make the Pesto

In a food processor, combine the basil, pine nuts, Parmesan (or nutritional yeast), garlic, lemon juice, and a pinch of salt and pepper.

Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Taste and adjust seasoning as needed.

Transfer the pesto to a bowl and mix in the softened cream cheese and chopped mushroom stems.

If you like a bit of crunch, stir in the breadcrumbs as well. The filling should be thick and spreadable.

3. Stuff the Mushrooms

Using a small spoon or piping bag, fill each mushroom cap with a generous amount of the pesto mixture.

Press the filling gently to ensure it stays in place. If you’re using the optional topping, mix the breadcrumbs, Parmesan (or nutritional yeast), and olive oil in a small bowl, then sprinkle a pinch over each stuffed mushroom for a crispy, golden finish.

4. Bake and Serve

Bake the stuffed mushrooms in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the tops are golden brown.

If you want an extra crispy topping, broil them for 1-2 minutes at the end, keeping a close eye to prevent burning.

Let the mushrooms cool for a few minutes before transferring them to a serving platter.

Garnish with fresh basil leaves or a sprinkle of lemon zest for an extra pop of color and flavor. Serve warm and watch them disappear!

Tips for Perfect Pesto Stuffed Mushrooms

• Choose Uniform Mushrooms: Pick mushrooms that are similar in size to ensure even cooking.

• Make It Ahead: Prepare the filling and stuff the mushrooms up to a day in advance. Store them in the fridge and bake just before serving.

• Experiment with Pesto: Try different herbs like cilantro or parsley, or swap pine nuts for almonds or sunflower seeds for a unique twist.

• Vegan Option: Use vegan cream cheese and nutritional yeast to keep the dish dairy-free without sacrificing flavor.

• Gluten-Free: Skip the breadcrumbs or use gluten-free breadcrumbs for a gluten-free version.

Serving Suggestions

Pesto Stuffed Mushrooms are incredibly versatile and pair well with a variety of dishes. Serve them as:

• An appetizer at a cocktail party alongside a charcuterie board.

• A side dish for grilled meats or pasta.

• A light main course with a fresh green salad and crusty bread.

• A festive holiday starter for Thanksgiving or Christmas gatherings.

For a complete meal, pair them with a glass of crisp white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the herbaceous pesto flavors.

Why You’ll Love This Recipe

Pesto Stuffed Mushrooms are more than just an appetizer—they’re a celebration of bold flavors and simple ingredients.

The combination of tender mushrooms, creamy pesto, and a touch of crunch makes every bite irresistible.

They’re easy to adapt for different diets and occasions, making them a go-to recipe for any home cook.

Next time you’re planning a gathering or just want to treat yourself to something special, give these Pesto Stuffed Mushrooms a try.

Your guests (and your taste buds) will thank you.

Pesto Stuffed Mushrooms

These Pesto Stuffed Mushrooms combine tender mushroom caps with creamy, herbaceous pesto for an easy, flavorful appetizer that’s perfect for parties, holidays, or a savory snack

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 8

Course: Appetizer, Side Dish

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

For the Mushrooms:

• 24 medium-sized cremini or white button mushrooms about 1.5 lbs
• 2 tablespoons olive oil
• Pinch of salt and pepper

For the Pesto Filling:

• 1 cup fresh basil leaves tightly packed
• 1/4 cup pine nuts or walnuts for a budget-friendly option
• 1/4 cup grated Parmesan cheese use nutritional yeast for a vegan version
• 2 cloves garlic minced
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1/2 cup cream cheese softened (use vegan cream cheese for a dairy-free option)
• 1/4 cup breadcrumbs optional, for added texture

For the Topping (Optional):

• 2 tablespoons breadcrumbs
• 1 tablespoon grated Parmesan or nutritional yeast
• 1 tablespoon olive oil

Method

 

Preheat Oven

1. Set your oven to 375°F (190°C).

Prepare Mushrooms

1. Wipe the mushrooms clean with a damp paper towel.
2. Remove the stems and chop them finely.
3. Place the mushroom caps on a baking sheet lined with parchment paper.
4. Brush the caps with olive oil and sprinkle with salt and pepper.

Make Pesto

1. Put basil, pine nuts, Parmesan (or nutritional yeast), garlic, lemon juice, salt, and pepper into a food processor.
2. Blend until finely chopped.
3. Slowly add olive oil while blending until smooth.

Mix Filling

1. Put the pesto in a bowl.
2. Stir in cream cheese and chopped mushroom stems.
3. Add breadcrumbs if you want extra texture.

Stuff Mushrooms

1. Spoon or pipe the filling into each mushroom cap.
2. Press the filling gently so it stays in place.
3. If using topping, mix breadcrumbs, Parmesan (or nutritional yeast), and olive oil.
4. Sprinkle the topping over the mushrooms.

Bake

1. Bake for 15–20 minutes until the mushrooms are tender and the tops are golden.
2. For extra crispiness, broil for 1–2 minutes.

Serve

1. Let them cool for a few minutes.
2. Garnish with basil or lemon zest.
3. Serve warm.

Notes

• Select Even-Sized Mushrooms: Choose mushrooms that are roughly the same size so they cook evenly.
• Prep in Advance: You can make the filling and stuff the mushrooms up to 24 hours ahead. Keep them refrigerated and bake right before serving.
• Play with Pesto Flavors: Experiment with herbs like cilantro or parsley, and try swapping pine nuts for almonds or sunflower seeds for a fresh spin.
• Vegan-Friendly Swap: Use vegan cream cheese and nutritional yeast for a dairy-free version that still packs plenty of flavor.
• Go Gluten-Free: Omit the breadcrumbs or opt for a gluten-free variety to suit gluten-free diets.